| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
New potatoes; chopped |
| 1/2 |
c |
Minced onions |
| 3 |
|
Hard-boiled eggs; chopped |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Light brown sugar |
| 1/2 |
c |
Mayonnaise; to 3/4 cup |
| 1/4 |
c |
Yellow mustard |
| 1 |
ds |
Worcestershire sauce |
| 1 |
ds |
Tabasco sauce |
| 1 |
|
Lemon; juiced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Place the potatoes in a saucepan and cover with water. Season the water
with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the
potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and
drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash
the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar,
mayonnaise, and mustard. Mix thoroughly. Season the salad with
Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover
the salad and refrigerate until chilled. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-04-1997
Recipe by: Emeril Lagasse
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